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French Shaping Techniques
June 27, 2019 @ 12:30 pm - 4:00 pm
In this baking skills intensive class we will show you a few simple techniques to take the look of your bread to the next level. The entire class will be spent exclusively on shaping and baking. Lots of hands on dough!
In depth hands-on shaping instruction:
– Leon Style Sun Bread
– Zig Zag
– Swiss Style Split Bread
– Couronne de Bordeaux
Baking and Scoring
CRAIG PONSFORD graduated from the California Culinary Academy with top honors and opened Artisan Bakers with his family in Sonoma California in 1992. In 1996 his breads won the Gold medal at the Coupe du Monde de la Boulangerie in Paris. He then went on to coach the US Team to victory in 1999. He has coached each U.S. team since and served as U.S. judge at the 2002 and 2005 Coupe du Monde and 2007 Louis LeSaffe Cup held in Argentina. He currently is an instructor at the Artisan Baking Center in Petaluma, California and has his own bakery/innovation center, Ponsford’s Place, in his home town of San Rafael. Craig was an early member of the Bread Baker’s Guild of America and has volunteered as the guild’s chairman for the past eight years. In his teaching at various culinary institutions and in his international consulting for product development and systems optimization he emphasizes quality of ingredients, techniques and product.